STIRRUPS

Name: STIRRUPS
Address: 8510 NW 17 LANE UNIT K & L, OCALA, FL, 34482, US
Rating: 62.9

8510 NW 17 LANE UNIT K & L, OCALA, FL 34482

License #5203145

62.9 Grade F / 100

Failing Health Score

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Latest inspection

October 27, 2026 · 10 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

STIRRUPS in OCALA currently holds an InspectFL Health Score of 62.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 27, 2026. Across those visits, inspectors documented 53 total violations — 11 critical, 10 major, 32 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 2, 2026

The latest inspection on October 27, 2026 shows 10 observation rows: 3 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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STIRRUPS has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[14-13-4] Food-contact surface not smooth and easily cleanable. Two melted plastic pans on clean dish rack. Manager discarded the pans during this inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups near fountain machine.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Several racks containing clean utensils stored with food-contact surfaces facing upwards on clean dish rack.
[36-50-4] Unclean building components, attachments or fixtures. Several dusty ceiling tiles around air vent in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in freezer near cookline soiled with mold-like substance.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 1. 7 reduced oxygen packages of salmon completely thawed inside reduced oxygen packaging in pan on prep table near cookline. 2. 7 reduced oxygen packages of cod completely thawed inside reduced oxygen packaging in pan on prep table near cookline. The salmon and the cod are both vacuum sealed on-site. The establishment does have an approved HACCP plan for ROP fish.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 1. 7 reduced oxygen packages of salmon completely thawed inside reduced oxygen packaging in pan on prep table near cookline. 2. 7 reduced oxygen packages of cod completely thawed inside reduced oxygen packaging in pan on prep table near cookline. The salmon and the cod are both vacuum sealed on-site. The establishment does have an approved HACCP plan for ROP fish. Stop sales issued.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing at hose connection after splitter added to mop sink. Manager added a Backflow prevention device during this inspection.
[48-02-5] Insurance inspector boiler report not posted in boiler room. For reporting purposes only. Boiler certificate not available for boiler on-site. Manager stated they have installed carbon monoxide detectors in the boiler room and are awaiting an inspection from the fire department to issue the boiler certificate.
[03G-50-2] Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment conducting cook-chill and acting as a commissary for other restaurants on property. They have already applied for a HACCP and are awaiting approval.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tank next to soda box station. Manager placed chain through tank.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating on cook line.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drink stored in reach-in cooler across from salad prep area. Employee removed drink during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on prep table next to cook line. Employee removed backpack during inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Manager placed tongs on top of oven.
[24-17-4] Silverware/utensils dried with a towel/cloth. Employee drying glass with wiping cloth in bar area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler next to cook line steam table. Manager had employee place wiping cloth in sanitizer bucket.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over potatoes in reach-in cooler across from cook line. Employee placed eggs in bottom drawer. Raw chicken stored over Brussel Sprouts in walk-in cooler. Manager placed chicken on bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line oven: cheese (52F - Cold Holding); tomatoes (53F - Cold Holding); ham (54F - Cold Holding); slaw (53F - Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Employee placed items in reach-in freezer to reduce temperature to 41F. Item stored in cook line grill drawer: cooked potatoes, 45F. Employee stated potatoes placed in cooler three hours prior to temperature being taken. Employee placed potatoes in reach-in freezer to reduce temperature to 41F
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Eggs stored on cook line. Manager stated eggs placed out at 7:00 am. Manager placed proper time mark on eggs.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Inside of top part of kitchen ice machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped drink in wait station hand washing sink.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like stains in grooves in kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Manager removed tongs and placed to be washed
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing hand wash sink sign by three-compartment sink. Manager placed sign at hand wash sink
[16-46-4] Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Manager removed and instructed to have labels removed
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler above food served to the public. Manager discarded drink
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook with no gloves had cell phone in hand, put cell phone in pocket, wiped nose, then handle pot lid and cooking utensils. Without washing hands and putting on clean gloves
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw shelled eggs stored above butter, pineapple sauce and banana mix in reach in cooler . Manager placed raw shelled eggs on bottom shelf
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked eggs at 52F in flip-top make table cooler on cookline. Cooked eggs had been placed in the flip-top make table cooler 2 hours earlier.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like stains in grooves in kitchen. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Manager instructed employee to clean
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Food handler certificates were copies.